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30 min
15 min
15 min
4 servings


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.

Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

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